1 tablespoon butter
½ cup finely chopped onion
2 jalapenos, seeded and minced
2 pounds ground chuck
1 cup toasted bread crumbs
1 tablespoon chopped fresh parsley
¾ teaspoon salt
½ teaspoon ground black pepper
2 large eggs, lightly beaten
In a small skillet, melt butter over medium heat. Add onion and jalapenos; cook stirring frequently, for 4 to 5 minutes or until onion is tender.
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over foil and spray with non stick cooking spray.
In a large bowl combine ground chuck, bread crumbs, parsley, salt, pepper, and onion mixture. Add eggs stirring to combine. Shape mixture into about 48 (2-inch) meatballs, and place into a single layer on prepared rack. Bake for 20 to 25 minutes or until meatballs are cooked through. Serve hot.
NOTE: Meatballs can be frozen for up to a month before adding to sauce.
2 (16-ounce) cans of whole berry cranberry sauce
1 (12-ounce) jar chili sauce
1 tablespoon firmly packed brown sugar
1 tablespoon prepared horseradish
In a Dutch oven, combine cranberry sauce, chili sauce, brown sugar, and horseradish. Cook over medium heat, stirring occasionally, until combined.
NOTE: Sauce can be frozen up to 1 month.